The reason I say “my version” is that it’s not quite like how my mom used to make borscht, or my mother-in-law, or anybody else for that matter. Borscht can be quite versatile since ingredients can be increased or decreased depending on your tastebuds. Since I like to take shortcuts in cooking, I created my version of borscht!
- 4 medium potatoes, peeled and diced, added to pot of cold water. Bring to a boil and then add
- 4 cups of cabbage cole slaw mix (or you can slice up 1/2 a cabbage).
- 1 beet, peeled and grated – add to pot
Heat up frying pan and add
- 3 Tbs olive oil
- 1/2 onion, diced. Keep on medium heat until golden, then add
- 1/2 cup grated carrots (I use baby carrots since they’re already peeled)
Mix it up, let it simmer for ~5 minutes, and add
- 4 Tbs tomato paste, mixed in with 1/2 cup water (or use tomato sauce; I didn’t have any)
Simmer for several more minutes.
Meanwhile, add to the pot
- 1 can (12 oz) roast beef
- 1 can (15 oz) red kidney beans, drained and rinsed
- 2 1/2 Tbs salt
- 1 tsp pepper
Pour in the onion/tomato paste mix into the pot, mix, allow to boil, and add
- a sprinkling of parsley
- a dash of Montreal Steak Seasoning (I add this to everything)
And that’s it! By this point potatoes should be cooked through so turn off heat and enjoy a bowl of borscht!